Turkey Meatballs in Mushroom Sauce

2 Egg whites
2 Cups soft bread crumbs
1 Cup finely chopped onion
1/4 cup skim milk
1 Teaspoon salt
1/2 Teaspoon thyme
1/4 Teaspoon pepper
2 Pound ground raw turkey
nonstick spray coating
4 Cups sliced fresh mushrooms
2 Cups water
1/4 Cornstarch
2 Tablespoon instant chicken bouillon granules
1/4 Cup chopped parsley
4 Cups hot cooked noodles
In a medium mixing bowl stir together egg white, soft bread crumbs, 1/2 cup of onion, milk, salt, thyme, and pepper. Add turkey; mix well. Shape into 1 inch meatballs. Spray baking pan with nonstick spray coating. Place meatball in the baking pan. Bake, uncovered, in 350 degree oven for 30 to 35 minutes or till meatballs are no longer pink. Drain any juice. In a large skillet, add mushrooms and remaining onion. Cook till mushrooms and onions are tender. Stir together water, cornstarch, and bouillon granules. Carefully add cornstarch mixture to mushroom mixture in skillet. Cook and stir till thickened and bubbly. Add meatball and heat through. Stir in parsley. Serve over hot noodles. Serves 8.